8 tbsp hummus (I chose store bought for sake of time and lack of ingredients)

2 carrots, ribboned or shredded

1 small cucumber, sliced thin

1 sliced avocado (optional)

1 small tomato, halved and sliced

4 tbsp fresh cilantro, chopped

Directions:

1. Prepare falafel to the package. For me, that meant mixing 1 cup of falafel with 3/4 cup water to form a batter. Let is sit, loosely covered, for one hour. Form small falafel balls. I baked 1/2 of the falafel balls at 350 degrees in the oven. The remainder, I placed in a hot pan over medium heat and fried in 2 tbsp avocado oil, around 2-3 minutes per side, until toasted. Set aside.

2. Prepare the tahini sauce by mixing the tahini and lemon juice in a small bowl and stir until combined. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. For me, I added 5 tbsp so the sauce was thin enough. Set aside.

3. Shred/ribbon the carrots. Slice the rest of the vegetables. Set aside.

4. Prepare the collard greens by boiling 1 cup of water in a tea kettle. Slowly pour the water over each of the collard leaves to soften them up a bit. I poured my water over the pan I ued to fry my falafel as to not dirty up another pan.

5. One by one, remove the dampened leaf, pat it dry on both sides with a paper towel, and 'de-bone' the leaf. Turn the leaf upside down so the spine is protruding and with a pairing knife carefully remove the toughest part of the leaf. (see images below)

6. Build your wrap by spreading 2 tbsp of hummus on the flat side of the leaf. Pile on the veggies. Slice two falafel balls and add them to the top. Fold in the sides as if you are folding a burrito, and start to roll from the bottom of the wrap to the top.

7. Slice in half and enjoy! And always save my left overs - it'll be the perfect snack the next day plus no waste. I use Shopetee reusable food wraps instead of plastic.